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Prep 25min
Total25min
Servings6
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Ingredients
4
cups uncooked bow-tie (farfalle) pasta (8 oz)
1
lb fresh asparagus spears
1
tablespoon canola oil
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1
package (8 oz) sliced fresh mushrooms (3 cups)
2
cloves garlic, finely chopped
1
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
tablespoon cornstarch
4
medium green onions, sliced (1/4 cup)
2
tablespoons chopped fresh basil leaves
Salt, if desired
1/4
cup finely shredded Parmesan cheese (1 oz)
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Steps
1
Cook and drain pasta as directed on package, omitting salt.
2
Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
3
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
4
In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.
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This light pasta entrée pairs nicely with a glass of crisp white wine such as Pinot Grigio or Sauvignon Blanc.
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